R&F Center is located at the junction of Jiangsu, Shandong, Henan and Anhui provinces, bordering the Central Plains in the west, Hongze in the east, Bengbu in the south and Xuzhou in the north. In ancient times, it was a swamp meadow, and the lush grass was Cao Fu, which was very suitable for pheasants and other birds to inhabit. The main raw material of Fuliji roast chicken, Fulima chicken, evolved from the local pheasant and has a unique meat flavor. It can be seen that R&F's integration into the hometown of roast chicken is no accident.
origin
Fu Liji roast chicken was not called "roast chicken" at first, but "red chicken". Its production method is very simple, but it is covered with a layer of "red yeast" after cooking, which has no characteristics. In the early 1930s, a businessman named Guan moved to Fuli Town, Dezhou, Shandong Province, and brought the production technology of braised chicken in Dezhou, which changed the production technology of "red chicken" and gradually formed Fuliji roast chicken which was improved year by year. There are more than 100 roast chicken shops in Fuliji, among which Guan, Wei and Han are the most famous.
manufacturing process
The production method of Fuliji roast chicken is very particular. There are twelve processes from chicken selection to chicken fishing: first, chicken selection, weighing one kilogram, is between six months and two years; Second, slaughter, live chickens need to stop eating and drinking for half a day when they enter the factory, and bleed after slaughter; Third, hot chicken, the water temperature is about 65 degrees, and the soaking time is about three minutes; Fourth, hair removal, to completely remove the hair, wash off the old skin on the legs, feet and mouth, scrape off the hard shell and keep the chicken white; Fifth, laparotomy, the opening should be small, and the internal organs should be removed; Sixth, modeling, the legs are crossed and inserted into the chicken belly, and the wings are inserted into the mouth; Seven, dry; Eight, coloring, evenly coating a layer of caramel after the chicken is dried; Nine, stir-fry the chicken, when you stir-fry, you should master the temperature, and the oil temperature should be kept at 80 to 90 degrees, so it is better to stir-fry until it is golden yellow; Ten, ingredients, there are thirteen kinds of cinnamon, galangal, Amomum villosum, pepper, kaempferia kaempferia, dried tangerine peel, clove, sugar and salt. The amount of materials used is determined by the temperature, generally less in summer than in winter; 1 1. roast chicken, roast chicken with stock, stew at high temperature first, and then crisp with low heat to make the meat rotten and silky; Twelve, fishing chickens, be careful when fishing, to prevent damage and affect the shape.
Composition standard:
Based on 10 kg of white striped chicken, the ingredients are: 500g of salt, 50g of pepper, aniseed and fennel, 5g of kaempferia galangal, clove, angelica dahurica, cinnamon and dried tangerine peel.
Production method:
(1) Slaughtering and molting: Choose healthy cocks weighing about 1 kg. Bleeding, perm, depilation and cleaning of the neck. Cut a small mouth at the junction of the right wing and the neck and take out the crop. Then open the abdomen near the anus, put in two fingers and take out the internal organs. Wash the chicken and rinse it with clear water.
(2) Plastic frying: put the washed chicken on the chopping board, cross your legs and insert them into your abdomen, with one wing backward and the other wing forward. Then, apply honey water (1: 20). Dry and fry in a hot oil pan for 5 minutes. When the chicken skin is golden, take out the oil control.
(3) Cooking sauce: put the fried chicken into the pot in layers, add salt and seasoning, put bamboo grates and press stones. Add broth and water, heat and boil, and control the fire to keep it slightly boiling. In that year, the chicken was cooked for about 1 hour, and the saute spicy chicken was cooked for 3 hours. After fishing out, it is the finished product.